This recipe is fantastic any night of the week. Grilling the chicken breasts and corn on the barbecue brings extra flavour to the dish while the chipotle chillies bring an element of smokiness and heat. If you don’t like heat, halve the amount of chipotle chillies.
Prepare the barbecue for direct cooking over medium heat (200°C to 230°C).
Lightly coat the chicken breasts and corn cobs with olive oil and season with salt and pepper.
Once the barbecue has preheated, place the chicken breasts and corn onto the cooking grill over direct medium heat, with the lid closed, grill the chicken for 8 to 10 minutes per side, and grill the corn for 12 minutes, quarter turning the corn every 4 minutes. Once the corn and the chicken have cooked, set aside to rest for 5 minutes.
Slice the kernels off the corn cobs and slice the chicken breast into thin slices. To assemble the quesadillas; lightly spray one side of the tortillas with the olive oil spray. Flip the tortillas over so the sprayed side is facing down. Spread approximately 1 teaspoon of the chipotle chillies on just one half of each tortilla, arrange the chicken slices, corn kernels, onion, coriander leaves and cheese on top of the chillies. Fold the tortillas in half.
To make a quick guacamole; in a medium bowl, with a fork, mash the avocados with the juice of ½ lime. Season with salt and pepper to taste.
Place the folded tortillas onto the cooking grill and cook over direct medium heat for 2 minutes on each side, just until the tortilla is golden and the cheese has started to melt. To easily flip the tortillas; using a metal spatula, lift the tortilla on the round edge, and flip, with the flat edge remaining on the cooking grill, so the fillings don’t spill out.
Serve the quesadillas with the guacamole, sour cream and lime wedges.